Saturday June 29, 2013 is Vegan Pizza Day! It’s not a holiday I’ve ever heard of before, but is one that I don’t mind celebrating. Who doesn’t like a good pizza? I started the festivities off early and whipped up a delicious taco pizza last night for dinner. Growing up in rural Minnesota, my hometown had a great pizza restaurant that specialized in thin crust pizza and had one of the best taco pizzas. Thanks in part to Field Roast Mexican Chipotle sausages and some other great vegan substitutes this pizza still ranks up there as one of my favorites!
1 pre-packaged pizza dough or your favorite homemade crust
1 16 oz can vegetarian refried beans
½ a medium sized yellow onion chopped
1/3 cup of your favorite prepared salsa
6 oz tomato paste
2 Tbsp. taco seasoning
¾ cup of water
1 tsp hot sauce* optional
2 Field Roast Grain Meat Mexican Chipotle sausages crumbled or chopped
Cheddar or pepper jack vegan style shreds
All your favorite taco fixins’
Prepare the pizza dough or pre-packaged dough and place on a baking sheet.
Crumble or slice the Field Roast Mexican Chipotle Sausages. In a small sauté pan with a little bit of oil, brown the Field Roast Mexican Chipotle sausages.
In a small bowl mix the beans, onions and salsa until smooth. In another bowl, whisk together the water, tomato paste, taco seasoning, and hot sauce until smooth.
Spread a thick or thin layer of the beans onto the crust and top with another layer of the tomato sauce. You don’t have to use all of the beans or sauce so use what you think you’d like. Sprinkle the browned Field Roast Mexican Chipotle sausages on top of the sauces and cover with your favorite cheeze shred, or if you’re like me little to no cheeze because the beans are just that good. Bake at 425F for 12 minutes or until your crust is done.
Remove from the oven and slice when it has cooled for a few minutes. Top with your favorite toppings! I love grape tomato, black olives, cilantro, some more Field Roast sausage and a nice cooling dollop of vegan sour cream.